What We’re Reading

Modernist Cuisine: In case you have leftover eggs from Easter, here’s the postmodern way to soft-boil them: “You’ll need a pot of boiling water, a bowl of ice water, a temperature-controlled water bath, and, if you plan on peeling the eggs, a toaster oven.” — Melissa Clark

The Village Voice: File under Excellent Questions: why is a “curry puff” served at every Thai restaurant in New York? — Julia Moskin

Smithsonian: Now you can utilize those leftover Easter marshmallows for – science! Here are instructions for using the fluffy critters to illustrate the physics-class principles of Boyle’s Law and Charles’s Law. Really. — Glenn Collins

The New Yorker: A noncooking TV critic surveys the current menu of food and reality shows, and serves up some nice lines. (On Gordon Ramsay: “Praise is doled in scraps, like liver pâté tossed to mongrels.”) — Patrick Farrell

Decanter: Champagne worth 300,000 euros was stolen last week from Jacques Selosse, one of the leading small estates. In addition, thousands of labels were stolen too, leading to fears of future counterfeits. — Eric Asimov

New York: George Washington drank here: in 1797, the first president and gentleman farmer erected a whiskey distillery next to his stone gristmill near Mount Vernon, and it is still in operation. This week, the Distillery & Gristmill and the Shops at Mount Vernon will sell 1,100 bottles of unaged George Washington Rye Whiskey. — Maria Newman

GQ: Top chefs go to Lior Lev Sercarz when they want him to create “bespoke” spice blends for their restaurants. Here the flavor wizard talks about ice cream, olive oil, Pink Floyd and his box collection. — Jeff Gordinier

Forbes: Véronique Drouhin-Boss of Joseph Drouhin in Burgundy and Domaine Drouhin Oregon on the essential differences on making wine in two very different regions. — Eric Asimov

The Financial Times: Jancis Robinson on pairing wine with chocolate. Yes, it can be done if you’re careful. — Melissa Clark

Esquire: Clark Moore, bartender and English professor, talks about rare Icelandic spirits, P.G. Wodehouse and the importance of balance when you’re making (or drinking) a cocktail. — Jeff Gordinier

Bon Appétit: The Israeli chef Yotam Ottolenghi interviews the authors of a new book on traditional and modern cooking in Gaza, “The Gaza Kitchen.” — Julia Moskin

The New York Times: You want a table at the NoMad? Just be nice, don’t lie and don’t try to slip someone a wad of cash, because that’s not so cool. — Jeff Gordinier

Nation’s Restaurant News: Sales and consumer traffic were down for the month of February, according to food-service providers, the fourth time in the last five months that the performance index of the National Restaurant Association showed a contraction. Operators cited higher gas prices and the impact of the payroll price hike. — Glenn Collins